Journal of Food Process Engineering, August 2022

Ensuring good nutrition during weaning can help set a child on the path of good health and development. Yet, when it comes time to wean babies from breast milk or formula, many parents reach for puffed cereal snacks that, while convenient, offer little nutritional benefit at a time when children’s protein requirement is at its peak.

International Journal of Dairy Technology, Volume 74, Issue 4, November 2021

In today’s fast-paced world, where more and more people are consuming convenient processed foods. A renewed focus on health is driving demand for processed foods with the nutritional benefits of natural whole foods. In response, food companies are working to…

This piece from the TCI 2019-20 Annual Report presents TCI scholar Bindvi Arora’s use of a novel food extrusion technology to create more nutritious puffed snacks for toddlers. Download the full annual report to read more. In recent years, parents…

Bindvi Arora earned her PhD in food science and technology in 2022. Her research interests include the development of novel food products and improving existing popular foods that can cater to nutritionally deficient populations through innovations in processing technology and…